I just made this tonight. For all you asian/thai food fans, it's yummy!

Red Curry Chicken

2 tbsp vegetable oil
2 tbsp red curry base
2 lbs chicken breast, cubed (stew meat can also be used)
2 small onions, chopped
2 cups butternut squash, cubed
1 cup baby carrots
2 cups coconut milk

Heat oil in pot. Add red curry base and saute 1 minute.
Add chicken and brown all sides.
Add onions and saute until soft.
Add squash, carrots, coconut milk and brown sugar twin. Stir well. Cover and simmer over medium low heat about 30 minutes (about 1 hr for stew meat), or until meat is thoroughly cooked.

You can decrease the coconut milk to 1 cup, which will make it less "juicy" and souplike. Eat by itself, or try over faux cauli-rice. I ate it plain and it was very yummy - a wonderful balance between spicy and sweet. Enjoy!

Nutritional Info:
Makes 6 servings (I like my servings big, you may get more mileage out of this. Makes a large pot)

Amount per serving:
Calories: 446
Calories from fat: 246
Total fat: 27.2g
Saturated fat: 18.2g
Cholesterol: 87 mg
Sodium: 378mg
Carbohydrates: 12.3g
Fiber: 3.2g
Protein: 37.7g